# Spring Vegetable Pasta with Morel Mushroom Miso > Sweet shelling peas, asparagus, and tender spring alliums catch in the curves of pasta coated with a silky morel miso sauce. Butter and pasta water round out the mushroom savoriness, while lemon and parsley keep the bowl bright and firmly in spring. - URL: https://www.chezjk.com/recipes/spring-gf-pasta-with-asparagus-shelling-peas-morel-mushroom-miso - Author: Jonathan Katzman - Cooked and photographed: 2026-03-23 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, nut-free ![Spring Vegetable Pasta with Morel Mushroom Miso](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F73c0027c604e0576.jpg) ## Spring Vegetable Pasta with Morel Miso Gentle cooking brings out the sweetness of the spring alliums without browning them. Miso, butter, and starchy pasta water form a creamy coating while the asparagus and peas stay distinct and tender-crisp. ### Ingredients - 12 oz Banza cavatappi or similar short gluten-free chickpea pasta - 1 lb asparagus, woody ends removed, cut into 1½-inch pieces - 1 cup fresh shelled peas, from about 1 lb peas in their pods - 3 spring onions, thinly sliced, tender greens reserved separately - 2 stalks green garlic, cleaned and thinly sliced, tough tops discarded - 3 tbsp unsalted butter, divided - 2–3 tbsp Shared Cultures morel mushroom miso, verified gluten-free - 1 tsp finely grated lemon zest - 2 tsp fresh lemon juice, plus more to taste - ¼ cup finely chopped flat-leaf parsley - 1½ cups reserved pasta cooking water, used as needed - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a large pot of water to a boil. Salt it lightly, since the miso will supply much of the dish's seasoning. Have all vegetables cut before adding the pasta. 2. Melt 1 tablespoon butter in a wide sauté pan over medium-low heat. Add the spring onion whites and pale greens and the green garlic. Cook gently for 4–5 minutes, stirring, until softened and fragrant but not browned. 3. Add the asparagus and ¼ cup water. Cover and cook for 2 minutes. Add the peas and cook uncovered for another 2–3 minutes, until the asparagus is bright green and just tender and the peas are sweet rather than chalky. Remove the pan from the heat if the pasta is not ready. 4. Meanwhile, cook the pasta according to its package directions, stirring gently and checking early. Stop when just al dente. Before draining, reserve 1½ cups cooking water; drain without rinsing. 5. Whisk 2 tablespoons miso with ½ cup warm pasta water in a small bowl until smooth. 6. Return the vegetable pan to low heat. Add the pasta, miso mixture, and remaining 2 tablespoons butter. Fold and toss gently for 1–2 minutes, adding more pasta water a splash at a time until the sauce is glossy and coats the pasta. Avoid a hard boil. 7. Remove from the heat and fold in the reserved spring onion greens, parsley, lemon zest, and lemon juice. Taste before adding salt; add the remaining tablespoon miso, loosened with a little warm water, if more savory depth is needed. Finish with black pepper and serve immediately. ### Notes - Miso salinity varies considerably. Start with 2 tablespoons and adjust only after the pasta and vegetables are coated. - Keep the finished sauce slightly looser than you want on the plate; chickpea pasta absorbs moisture quickly. Add warm pasta water if it becomes thick or sticky. - Fresh peas vary in maturity. If yours are large and starchy, give them an extra minute or two with the asparagus. ## Overall Timing / Workflow Preparing the vegetables first lets the pasta move directly from the pot into its sauce, preventing sticking and overcooking. ### Instructions 1. 0:00 — Put the pasta water on to heat. Shell the peas, trim the asparagus, and slice the alliums. 2. 0:15 — Chop the parsley, zest and juice the lemon, and measure the butter and miso. 3. 0:20 — Begin softening the alliums. Start the pasta so it finishes at about the same time as the vegetables, using the package timing as your guide. 4. 0:25 — Cook the asparagus and peas. Reserve pasta water and whisk the miso mixture. 5. 0:30 — Drain, toss, and finish the pasta. Serve by about 0:35 while the sauce is glossy. ## Plating Wide, shallow bowls show off the spring vegetables and keep the lightly emulsified sauce with the pasta. ### Instructions 1. Divide the pasta among four warm, shallow bowls, distributing the asparagus and peas evenly. 2. Spoon any remaining sauce and vegetables from the pan over the top. Keep the presentation loose rather than tightly mounded, and serve immediately. ## Leftover Path Gentle reheating with added water restores the sauce without further tightening the pasta or breaking it apart. ### Instructions 1. Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. 2. Reheat in a covered skillet over low heat with 2–3 tablespoons water per serving. Fold gently until steaming hot throughout, adding another splash of water if needed. 3. Taste after reheating and refresh with a few drops of lemon juice if desired. ### Notes - The pasta and green vegetables are best freshly cooked; freezing is not recommended for their texture. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.